Pesto Chicken & Tomatoes with Quinoa
Servings: 4 servings
Calories: 335kcal
Ingredients
- 1 cup Quinoa (dry)
- 1 lb Chicken Thighs (boneless, skinless)
- 1 cup Cherry Tomatoes (halved)
- 1 2/3 tbsps Pesto
- 4 cups Baby Spinach
Instructions
- Preheat the oven to 375ºF (190ºC). Line a baking dish with parchment paper.
- Cook the quinoa according to the package directions.
- Toss the chicken thighs and cherry tomatoes with the pesto until well coated. Add the chicken and tomatoes to the baking dish and bake for 15 to 20 minutes or until the chicken is cooked through.
- Divide the quinoa evenly between bowls and top with baby spinach. Serve the chicken thighs and cherry tomatoes over top of the spinach. Spoon residual sauce from the baking dish on top of each serving. Enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to three days.More Flavor
Cook the quinoa in chicken stock instead of water.Additional Toppings
Chopped basil or parsley.
Nutrition
Calories: 335kcal | Carbohydrates: 30g | Protein: 30g | Fat: 10g | Cholesterol: 107mg | Sodium: 175mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3258IU | Vitamin C: 14mg | Calcium: 81mg | Iron: 4mg
